Maple-Sweetened Tomato Paste Ketchup
One small can of tomato paste can become a bright, smooth ketchup with very little fuss. Maple brings a rounded sweetness, cider vinegar adds tang, and onion and garlic powder give the familiar condiment a warm savory background.
Whisk it for a quick version, or give it a brief gentle simmer when you want the flavors a little softer around the edges. Put a small bowl beside oven fries, spread some onto a sandwich or keep a little ready for the next simple supper.
Begin with the six-ounce can
This recipe starts with six ounces of tomato paste and a measured third cup of water. Whisk those together until the paste becomes smooth before adding the remaining ingredients. Breaking up the thick paste at the beginning makes the rest of the mixing easier.
The finished volume depends on the paste and whether you simmer it. Divide the batch into five equal portions for the recipe’s serving basis, or measure the finished volume if you prefer to serve ketchup by the tablespoon.
Balance sweetness and tang gently
Start with the measured one and a half tablespoons of maple syrup. Taste after the vinegar and seasonings are blended in, then decide whether you want the additional half tablespoon. Tomato paste varies in sweetness and acidity, so a small adjustment can be more useful than a fixed promise that every can tastes alike.
Maple is still a source of sugar. Date paste gives another texture and flavor if you prefer it, but it also contains sugar. Let the sweetness suit the meal and your own taste rather than trying to turn a condiment into a nutrition claim.
Choose a quick whisk or a quiet simmer
The uncooked version is ready after a few minutes of mixing. For the simmered version, use a small saucepan over low heat and stir often for three to five minutes. Thick tomato mixtures can splash, so keep the heat gentle and your face away from the pan.
The ketchup may thicken during cooking. Add extra water a tablespoon at a time if needed, stirring completely before adding more. A tiny pinch of cloves or the optional mustard brings another layer; smoked paprika can take it in a smokier direction.
A little jar for the refrigerator
Cool the ketchup promptly and store it covered at 40°F (4°C) or colder. Use within 3–4 days, or freeze small portions. This homemade recipe is for chilled storage and has not been tested for canning or keeping at room temperature.
Use a clean spoon to transfer ketchup into a serving bowl instead of dipping used food into the storage jar. Our leftovers guide offers more practical storage help. The fries in the serving photograph are an invitation for the table, with their own ingredients and cooking method. A familiar little condiment can make that everyday plate feel cared for.
Maple-Sweetened Tomato Paste Ketchup
Ingredients
Equipment
Method
- Whisk the tomato paste and measured water in a bowl until completely smooth.
- Whisk in the 1 1/2 tablespoons maple syrup, cider vinegar, onion powder, garlic powder, salt and optional mustard and cloves.
- Taste. Add up to the remaining 1/2 tablespoon maple syrup if desired, or water 1 tablespoon at a time for a looser ketchup.
- For the gently cooked version, transfer to a small saucepan and simmer over low heat for 3–5 minutes, stirring often. Take care with splashes and do not let the thick sauce catch.
- Cool promptly, transfer to a clean covered container and refrigerate. Divide the finished batch into five equal portions for the stated serving basis.
Nutrition
Notes
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